Shrimp, Lobster, and Jicama Salad

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.

Grill shrimp until just opaque in center, 2-3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.

This is just an amazing salad - very synergistic in flavor and textures. I made it EXACTLY as written. Inasmuch there is a lot of ancho chile oil and the recipe only uses 2TB, I put some out on the table for those who wished to add more or dip - which was everybody. This was also extremely fun to make - make it!!! 5 Stars!

We loved this salad. Do not omit the ancho chili oil, it really makes this dish superb! Also, we sprinkled ancho chili powder on the shrimp before grilling them then added a handful of sliced seedless grapes to the salad and finished the presentation with a sprinkle of Parmesan.